Description
Homemade lemon bread delivers sunshine on a plate with zesty citrus notes dancing through each delectable slice. Moist crumb and tangy glaze promise a delightful treat that brings Mediterranean flavor straight to your kitchen.
Ingredients
Scale
Main Ingredients:
- 1.5 cups (360 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 large eggs
Dairy and Liquid Ingredients:
- 0.5 cup (120 ml) vegetable oil
- 0.5 cup (120 ml) sour cream
- 2 tablespoons (30 ml) fresh lemon juice
Enhancing Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons (30–45 ml) fresh lemon juice
Instructions
- Prepare the baking vessel by coating a 9×5-inch loaf pan with grease and a light dusting of flour, or line with parchment paper to ensure effortless bread removal.
- Sift together flour, baking powder, and salt in a medium mixing bowl, creating a uniform dry ingredient base. Set aside this powdery mixture.
- In a spacious mixing bowl, vigorously whisk sugar and eggs until they transform into a pale, creamy consistency. Incorporate vegetable oil, sour cream, fresh lemon juice, vibrant lemon zest, and vanilla extract, blending until the mixture achieves a silky, uniform texture.
- Gradually fold the dry ingredient mixture into the wet ingredients, using gentle, deliberate strokes. Mix until just combined, allowing a few small lumps to remain for a tender crumb texture.
- Transfer the batter into the prepared loaf pan, smoothing the surface with a spatula to create an even layer. Carefully place in a preheated oven at 350°F (175°C).
- Bake for 50-60 minutes, monitoring the bread’s surface. If the top begins to brown too quickly, create a protective tent using aluminum foil during the final 15 minutes of baking.
- Verify doneness by inserting a toothpick into the bread’s center – it should emerge clean and dry. Remove from the oven and allow the bread to rest in the pan for 10 minutes.
- Gently transfer the bread to a wire cooling rack, allowing it to reach room temperature completely.
- Prepare a tangy glaze by whisking powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice as needed to achieve the desired drizzling texture.
- Once the bread has cooled entirely, generously drizzle the lemon glaze over the top, allowing it to cascade down the sides. Let the glaze set for a few minutes before slicing and serving.
Notes
- Swap out regular flour with gluten-free flour blend for a celiac-friendly version, ensuring the texture remains moist and tender by adding xanthan gum.
- Use Greek yogurt instead of sour cream to reduce fat content while maintaining the bread’s delightful tangy richness and soft crumb.
- Reduce sugar by replacing half with honey or maple syrup for a more complex flavor profile and lower glycemic impact.
- Add fresh or dried herbs like thyme or lavender to the batter for an unexpected gourmet twist that complements the bright lemon notes.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 30 mg